For The Pastry:
20g caster sugar
half tablespoon cold water.
Rub the butter into the flour and stir in the sugar, or blitz in a food processor. Add the egg and water combining it all into a soft dough. Chill in a fridge for 40 mins.
Butter and flour a 25cm loose-based flan tin. Roll out the pastry to more than fit the tin – you don’t want to have to stretch the pastry. Hint: rolling it out between two sheets of greaseproof paper makes a tricky job slightly easier and cleaner! Chill the unbaked pastry case for another 20 minutes.
For the Filling:
500g blueberries, washed and dried.
125g caster sugar + extra for dusting
1 desertspoonful of creme de cassis
Put the berries into the pastry case. Mix together the eggs, sugar, cream. flour and cassis well and pour over the fruit. Sprinkle over a little more caster sugar and bake at 200 degrees c/gas mark 6 for about 35 minutes. This is best served chilled.
Once I’ve picked all the berries, I cut out one or two of the oldest branches then give them a good top dressing of home made compost. Blueberries also put on a brilliant show of fiery autumn colours. Then next year their pretty white flowers are a magnet for our bees. All we have to do is keep them constantly moist and the blueberries do the rest. Taken all round, they’re really good value plants.